Gingerbread Trifle

December 18, 2013 Leave a Comment
Gingerbread Trifle

Gingerbread Trifle

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This tasty dessert was a hit when I served it to our Bible study group.  It’s a wonderful blend of flavors and a great ending to holiday meals.  If you don’t have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

         Betty Klenberger                                                                              Florissant, Missouri

 

Gingerbread Trifle Recipe

Gingerbread Trifle

2 cups cold milk

1 package (3.4 oz.) Instant French vanilla pudding mix

7 cups cubed Gingerbread Cake

¾ cup English toffee bits or almond brickle chips

1 carton (8 oz.) frozen whipped topping, thawed

1 maraschino cherry

In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.

In a 2-quart serving bowl, layer half of the cake cubes and pudding.  Top with remaining toffee bits.  Top with remaining cake and pudding.  Spread whipped topping over the top; sprinkle with remaining toffee bits.  Garnish with cherry.             8-10 servings

 

(Recipe for Gingerbread Trifle was on www.tasteofhome.com, 2012)

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Pistachio Cake with Walnuts

April 28, 2013 Leave a Comment
Pistachio Cake with Walnuts

Pistachio Cake with Walnuts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

It didn’t take long for this cake from the 1970’s to become the favorite birthday cake of my husband, Joe.

Pistachio Cake with Walnuts Recipe

Pistachio Cake with Walnuts

1 pkg. white cake mix (regular size)

1 pkg. (3.4 oz.) instant pistachio pudding mix

3 eggs

1 cup club soda

¾ cup canola oil

1 cup chopped walnuts

Frosting:   1 pkg. (3.4 oz.) instant pistachio pudding mix

1 cup 2% milk

1 carton (8 oz.) frozen whipped topping, thawed

Preheat oven to 350 F.  Grease and flour a 10 inch fluted tube pan.

In a large pan, combine the first five (5) ingredients; beat on low speed 30 seconds.  Beat on medium 2 minutes.  Fold in walnuts.  Transfer to prepared pan.  Bake 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute.  Fold in whipped topping.  Spread over cake.  Refrigerate leftovers

(Recipe for Pistachio Cake with Walnuts was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Peanut Butter Luster Pie Recipe

September 29, 2012 Leave a Comment

Peanut Butter Luster Pie

A tasteful blend of peanut butter and whipped topping creates an irresistible pie.  You should try making this Peanut Butter Luster Pie…OMG it’s gooooood!!!

Peanut Butter Luster Pie Recipe

Peanut Butter Luster Pie

1 package Pillsbury All Ready Pie Crusts

Chocolate Layer:   ½ cup semi-sweet chocolate chips

1 Tbsp. margarine

2 to 3 tsp. water

¼ cup powdered sugar

Filling:   1 cup margarine

1 cup firmly packed brown sugar

1 cup peanut butter

1 (12 oz.) carton frozen whipped topping, thawed

Topping:   ½ cup semi-sweet chocolate chips

1 Tbsp.  margarine

2 to 3 tsp. milk

1 ½ tsp. corn syrup

Garnish:   1 cup thawed frozen whipped topping

2 Tbsp. chopped peanuts

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth.  Blend in powdered sugar until smooth.  Add additional water if necessary for desired spreading consistency.  Spread mixture over bottom and up sides of cooled crust.  Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar.  Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.  Refrigerate 10 minutes.  In large bowl, beat peanut butter and brown sugar mixture at low speed until blended.  Beat 1 minute at medium-high speed.  Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.  Pour over chocolate layer.  Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. milk and corn syrup, stirring constantly until smooth.  Add additional milk if necessary for desired spreading consistency.  Spoon and gently spread topping mixture evenly over filling.  Refrigerate at least 2 hours to set topping.  For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set.  To serve, use sharp knife dipped in warm water to cut through scored lines.  Garnish with whipped topping and peanuts.  Store in refrigerator.  10 to 12 servings

 

(Recipe for the Peanut Butter Luster Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Peanut Butter Luster Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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